Bloomingdale's Consultant Development Chef (TEMP)
- Culinary Program: Implement a culinary strategy that modernizes and elevates Bloomingdale's Food & Beverage division
- Menu Development: Roll out standardized menus for each business model inclusive of guides and best practices for procurement, recipes, nutrition, and plating
- Kitchen Operations: Oversee BOH operations including, but not limited to, food procurement, storage, inventory management, preparation, and waste management. Standardize kitchen operations by implementing line checks, cleaning schedules, opening/closing checklists, prep sheets, order guides, and waste logs.
- Quality Control: Implement and maintain the highest standards of food quality, consistency, presentation, and taste that exceed customer expectations and build brand reputation
- Team Leadership: Serve as a mentor and trainer of the BOH staff and a collaborator to the FOH staff to ensure a cohesive expression of the Food & Beverage division's brand strategy
- Food Safety and Compliance: Ensure total division understanding of, and adherence to, all food safety regulations, health codes, policies, and procedures
- Vendor Relationships: Establish and maintain relationships with 3rd party vendors that elevate our food & beverage offering and drive down costs
- P&L Leadership: Directly own and manage BOH expenses (supply, food, and liquor costs) ensuring unit profitability
- Bachelor's Degree from a 4-year college or university.
- 5+ years direct experience.
- Familiarity of all BOH positions with extensive experience as an executive or corporate chef.
- Demonstrated technical skill set and knowledge of current food trends.
- Extensive knowledge of food safety standards. Servesafe Manager Certificate or its equivalent required Demonstrated knowledge of food industry finance, production, purchasing, & sustainability.
- Multi-unit management experience in a full- service restaurant operation. Ability to drive Back of House and Front of House standards with demonstrated multi-unit experience.
- Ability to read, write, and interpret instructional documents such as reports, procedure manuals and recipes.
- Understanding of P&L statements, food cost and payroll budgets.
- Practices open and continuous communication, values keeping others informed, effectively presenting information in a clear, concise manner. Ability to think creatively, strategically, and technically.
- Excellent leadership, facilitation, and interpersonal skills, with the ability to work across functional lines at many levels.
- Ability to work a flexible schedule based on department and Company needs.
- Practices open and continuous communication, values keeping others informed, effectively presenting information in a clear, concise manner.
- Excellent leadership, facilitation, and interpersonal skills, with the ability to work across functional lines and at many levels.
- Ability to think creatively, strategically and technically.
- Ability to work a flexible schedule based on department and Company needs.
- Requires prolonged periods of sitting, with occasional standing
- Frequent use of computers and other technology, necessary to perform job functions, including handheld equipment, cash register and ability to process register transactions
- Involves close vision, color vision, depth perception and focus adjustment.
- Frequently lift/move up to 30lbs.
- This position is exposed to high levels of heat within an enclosed space
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